聯合利華研究弗拉爾丁恩，荷蘭營養中心，聯合利華。
乳腺癌和大腸癌是在工業化國家的主要死亡原因。在這些癌症患者的飲食因素似乎發揮有利或不利的作用。可能的有利因素之一，可能是魚的攝入量或從魚的n-3多不飽和脂肪酸，流行病學和臨床研究中發現。在人口研究中，攝入量高的魚，在多年與乳腺癌和大腸癌的風險降低。前瞻性和病例對照研究並不表明魚類的攝入量和癌症風險之間的關聯或顯示高的魚類攝入量的減少風險。在這些研究中，魚類消費量可能已經過低或可能不會反映在一個較長時期的魚類消費。在人口，病例對照，前瞻性研究，魚和魚的N-3多不飽和脂肪酸，沒有發現增加癌症的風險。大腸癌標誌物的臨床研究表明，魚類N-3不飽和脂肪酸可降低患癌症的風險。在一些研究，在對癌症風險的影響進行了研究魚類消費肉類和肉類製品癌的風險呈正相關，提示癌症的風險可能會更有效地減少膳食中的肉類和肉類製品，魚取代時。總之，現有的知識表明，在魚和魚的消費量增加N-3多不飽和脂肪酸，工業化國家可能有助於降低乳腺癌和大腸癌的風險。
Unilever Nutrition Centre, Unilever Research Vlaardingen, The Netherlands.
Breast and colorectal cancer are main causes of death in industrialized countries. In these cancers dietary factors appear to play beneficial or adverse roles. One of the possible beneficial factors may be fish intake or the n-3 polyunsaturated fatty acids from fish, as found in epidemiological and clinical studies. In population studies, high intake of fish during many years is associated with reduced risks of breast and colorectal cancer. Prospective and case-control studies either do not show an association between fish intake and cancer risks or show reduced risks at high fish intakes. In these studies, fish consumption may have been too low or may not reflect fish consumption over a longer period. In population, case-control, and prospective studies, fish and fish n-3 polyunsaturated fatty acids were not found to increase cancer risks. Clinical studies on markers of colorectal cancer indicate that fish n-3 polyunsaturated fatty acids may reduce cancer risk. In several studies in which the effect of fish consumption on cancer risk was investigated, meat and meat products were positively related to cancer risk, suggesting that cancer risks might be reduced more effectively when meat and meat products in meals are replaced by fish. In conclusion, the existing knowledge suggests that an increase in the consumption of fish and fish n-3 polyunsaturated fatty acids in industrialized countries may contribute to lower breast and colorectal cancer risks.
文獻資料:Eur J Cancer Prev. 1999;8(3):213-21.
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